Baked Eggs with Chorizo

I wasn't up for the big brunch again this weekend. I figured something a bit lighter was called for after all the rich food I've been making recently, so I mixed together some of our favorite things about breakfast to make these delectable Baked Eggs with Chorizo. Oh yeah, and they're SO EASY! Think the weekend couldn't get any better? It just did.

Baked Eggs with Chorizo

Serves 2-4 (depending on hunger)

1 tbsp olive oil

2-3 garlic cloves, sliced

3 1/3 cups or 28 oz canned, chopped tomatoes

12 basil leaves, chopped

Salt and pepper to taste

1 tsp Smoked Paprika

16 slices thin chorizo (can sub salami or thin ham, etc.)

4 eggs

Preheat the oven to 350ºF/180ºC.

Heat the oil in a frying pan on medium heat and gently fry the garlic until golden brown and fragrant. Pour in the chopped tomatoes, and cook for 10 minutes, stirring occasionally.

When the sauce is ready, stir in the basil, reserving a little for sprinkling on the top. Stir in the salt, pepper and paprika.

Line a small baking dish or 4 individual dishes with the chorizo. Pour the tomato sauce over the chorizo and crack the eggs on top of the sauce, making little wells if needed. Bake in the middle of the oven for 13-15 minutes, until the eggs have set. 


Serve with slices of a warm, crusty baguette.


Look how the edges of the chorizo have just crisped up in the oven? Gorgeous!